Limoncello and Crema di Limoncello · Apr 18, 04:40 PM
Ingredients
- Pure alcohol intended for drinking (this is pretty hard to find in countries like the UK)
- At least 10 organic untreated lemons
- 400g caster sugar
Method
Infusing the Lemons
Remove the yellow zest from the lemons, avoiding the white pith. Put the lemon zest into a jar, along with a litre of the alcohol, and seal. You need to leave this to infuse for a week or two before you’re ready to move on to the next stage of the preparation.
Making Regular Limoncello
Heat 600-700ml of water (depending on how strong you like the finished Limoncello), then add around 400g of caster sugar. Stir well until the liquid is crystal clear and there are no visible grains of sugar. Wait for it cool down completely. Then we add half a litre of the filtered alcohol and we mix the liquid carefully. For a chemical reaction between sugar and alcohol the liquid turns opaque, this is normal. The Limoncello is ready to be bottled and cooled down in the fridge.
Making Crema di Limoncello
We can now proceed to prepare the Crema di Limoncello. We heat around 800 ml of UHT long lasting semi-skimmed milk, adding around 400 gr of sugar and a pod of vanilla. We let boil for a few minutes, stirring from time to time to mix the sugar. We let it cool down skimming the surface in case a film of fat is created. We remove the vanilla pod and mix with the remaining half litre of alcohol. The Crema di Limoncello is now ready to be bottled and refrigerated too. Note: the Crema holds the same expiry date of the milk so take a note of it. The Limoncello on the other hand has virtually no expiry date, it can last for years.
— Andrea Di Biase
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